Why Onions Change Completely When You Cook Them 🧅🔥

Raw onions are sharp enough to make your eyes water. Cook them long enough, and they become soft, deeply browned and sweet-tasting. So what actually happens inside an onion when it hits the pan? In this video, we break down the science behind onions — from the chemistry that makes you cry to water loss, softening, the Maillard reaction, caramelization and the reason time and temperature can completely transform their flavor. Once you understand what is happening in the pan, cooking onions becomes much easier to control. Subscribe to FOODTUTORIALCOOK for more food science, cooking techniques and kitchen knowledge. #Onions #Cooking #FoodScience #CookingTips #KitchenScience #MaillardReaction #CookingTechniques #FOODTUTORIALCOOK